Rum Raisin Cheesecake

Talk about a hit! Just wait till you taste this delightful dessert. When Connie serves this very special cheesecake, you'd better get your plate out in a hurry cause it goes quick

Crust:
1/4 cup butter (1/2 stick)
1/2 cup sugar
1 1/2 cups all-purpose flour
Grated rind of 1 lemon

Cake:
1/2 cup raisins
1/4 cup dark rum

3 8-ounce packages cream cheese
1 cup sugar
4 eggs
1/2 cup heavy cream

With a mixer, cream the butter and sugar. Add the flour and lemon rind and mix for two minutes or until thoroughly blended. Roll dough into a ball, refrigerate for 1 hour. Roll out dough and place in the bottom of 9" springform pan. Bake in a 375 degree oven for 10 minutes or until golden brown. Set aside to cool.

Soak the raisins in the rum for 15 minutes. Whip the cream cheese and sugar until lightly fluffy. Add the eggs gradually and mix until smooth. Fold in the heavy cream and then gently stir in the raisins and rum in which they had been soaked. Pour into pan and set in oven. Bake at 325 degrees for 60 - 75 minutes or until done. Remove to cool before unmolding. Serve with whipped cream.